I intended for this to be a weekly post series, but, well, it turns out there are only so many things I can write about greens! Piles and piles of greens. So I am finally back with a late spring CSA share, which has a bit more variety in the “things that are not greens” department. Actually, this Wednesday was the first week of our summer share, but I think it makes more sense to share the previous week’s share and what I’ve already done with the veggies. So here’s last weeks haul, and how we used it:
Mustard greens – sauteed with some garlic and lime juice and and added to tacos.
Kale – Cooked with the beet, turnip, and radish greens (yep, it was a ton of greens) along with some prosciutto and black eyed peas. Beans ‘n greens, in other words.
Spinach – I’ve been adding some to salads and smoothies, but there’s still a bit left. Plus we got more this week…better get on that.
Salad mix, romaine – Salads. Very exciting.
Red cabbage – Still sitting in the fridge at the moment, but I plan to make this chopped salad tonight.
Carrots – Added to salads, eaten with hummus, used in sushi bowls. Lots left, including leftovers from previous weeks.
Turnips – I’ve added some of these to salads (they’re salad turnips), but I can’t remember if I’ve done anything else. Like the carrots, they’ve been accumulating over the weeks.
Easter egg radishes – Added some to salads. Yet another root vegetable that’s accumulating in the fridge.
Beets – roasted with leftover black eyed peas and used in tacos with the mustard greens.
Snap peas – I somehow forgot about these for most of the week, but did use them in sushi bowls last night. We got more in this week’s share, so I’ll probably make a stir fry with them soon.
Dill pickles – These were put up by a local cannery with produce from the garden last year. We’re eating them straight, because is there any other way to eat pickle spears?
The carrots, radishes, and turnips have been piling up for a few weeks; it’s time to do some preserving with them. They’ll stay good for a while yet, but since we keep getting more I’d like to do something with them before they take over the entire crisper drawer. I want to try these hibiscus jalapeno pickles, plus I’ll probably do some type of relish and some fermenting.
What’s your favorite spring vegetable right now? Favorite way to eat it?